Ohmic‐Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating

Publisher: John Wiley & Sons Inc

E-ISSN: 1745-4603|46|1|12-21

ISSN: 0022-4901

Source: JOURNAL OF TEXTURE STUDIES, Vol.46, Iss.1, 2015-02, pp. : 12-21

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Abstract